Ben and Jerry's Sweet Cream Ice Cream

So while visiting a friend recently, I stumbled upon a new ice cream maker, which prompted me to buy the Ben and Jerry's Ice Cream Cookbook. He's a favorite, and really, the base for all their recipes.

1 cup milk
2 cups heavy cream
3/4 cup sugar
2 eggs.

Mix ingredients together, well. Pour into your ice cream maker. Let them do their magic. Enjoy! Makes 1 quart.

Swedish Meatballs

I wanted a recipe I could use meatballs in, and found this quick, simple one. They're currently cooking. I'll rate the dinner when I'm done.

1 (38 oz) pkg frozen meatballs
2 (10-3/4 oz) cans cream of mushroom soup (you can mix and match the soups like cream of celery, cream of chicken, golden mushroom soup, etc)
8 oz sour cream
2 TBSP soy sauce

Place all ingredients in a crock pot. Cook on low for at least 5 hours.

I am planning on serving this over rice, but noodles work well too. I've also got some whole wheat bread mixing in the Bosch.

Oatmeal Caramel Squares

This is a recipe I've not made in a long time. It is yummy, just make sure you have condensed milk!

1 cup rolled oats
2 cups flour
1-1/2 cups melted butter
1-1/2 cups brown sugar
1 teaspoon soda

Mix together and spread 1/2 in bottom of 9x13 pan. Bake at 375 for 10 minutes. Sprinkle chocolate chips over hot crust.

Caramel:
3/4 cup butter or margarine
3/4 cup white sugar
13 oz can sweetened condensed milk

Combine butter and sugar in saucepan. Heat about 5-6 minutes, stir occassionally, until butter has melted and sugar dissolves. Add milk and heat gently until mixture reaches simmering point. Simmer for 5 minutes. Don't let mixture burn.

Carefully spread caramel mixture over chocolate chips. Sprinkle second 1/2 of crust over top, evenly. Bake at 350 for 15-20 minutes.

Lemon Linguine

I saw good old Paula Deen making this on her show, and I thought it sounded YUM. I'm planning to make it for dinner, although I only have spaghetti noodles, so I should change it to lemon spaghetti, haha! I will let you know how it is after we've finished it.

1 (8 ounce) package linguine
1/4 cup minced onion or shallot
3 cloves garlic, crushed
1 Tablespoon butter, melted
1 (8-ounce) carton sour cream
4 Tablespoons freshley grated parmesan, divided
1 Tablespoon milk
1-3/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 Tablespoon fresh lemon juice (about 1/2 medium lemon)
1 whole lemon, zested
2 Tablespoons freshly chopped parsley leaves
2 Tablespoons freshley chopped chives

Cook linguini according to package directions. Drain and keep warm.

In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 Tablespoons parmesan, milk, lemon-pepper, salt, lemon juice, and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguini. Toss gently, adding chopped parsley, chives, and remaining parmesan. Serve warm.

Eclair Cake

This is a Paula Deen recipe once again. However, my friend Holly first introduced me to this recipe long before I saw Paula make it on her show. Holly's version called for 1/2 french vanilla pudding and 1/2 pistachio. It wasn't until my friend Katie made this with all french vanilla, that I thought that you could vary it. I've also used 1/2 f. vanilla, 1/2 banana, and it was yummy. So, here's Paula's recipe. I generally modify the frosting, as per Holly's recipe. I've made Paula's frosting, but if you wanna be easier and less messy, nuke a can of your favorite chocolate frosting in the microwave for 1 minute, stirring halfway through. Then pour the frosting on the top.

Cake:
1 (1 pound) box graham crackers
2 (3-1/4 oz) boxes instant French vanilla
3-1/2 cups milk
1 (8 oz) container frozen whipped topping, thawed

Frosting:
1-1/2 cups confectioners' sugar
1/2 cup cocoa
3 Tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Directions:
Butter the bottom of a 13x9x2 inch pan. (I've never buttered the bottom, just fyi) Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speech for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate 24 hours.

**I've also made this recipe with sugar free and fat free milk and whipped topping, and it still tastes delicious!**

Weekly Menu

Since I've been gone, I haven't posted any menus or recipes in a while. So here's my weekly menu starting tomorrow.

Sunday:One Dish Pasta
Monday: Chicken n rice casserole
Tuesday: Red enchiladas w/ chicken
Wednesday: Breakfast
Thursday: Lloyd's BBQ Pork
Friday: Pizza
Saturday: Grilled cheese

Spanish Rice

This rice is a recipe from my friend Laura. It's quick, easy, basic, and REALLY good.

1 cup uncooked rice
1-1/2 cups chicken broth
1 cup (8 oz) tomato sauce
1/2 tsp cumin
2 TBSP butter
1 medium onion-chopped
1 clove minced garlic

Options: 1/2 cup olives, green pepper, or 1-1/2 cups grated jack cheese.

Mix togeter in a greased, covered casserole dish. Bake at 350 for 1 hour.

Weekly Menu

Monday-mushroom and swiss burgers with fries
Tuesday-Pollo ala crema
Wednesday-breakfast
Thursday-pasta
Friday-chicken sandwiches
Saturday-leftovers
Sunday-cooks choice! LOL

Weekly Menu

Monday: BBQ Pork w/ coleslaw (we didn't have this yesterday, oops)
Tuesday: chicken tostadas with homemade salsa, yum!
Wednesday: Sausage and peppers
Thursday:Georgia chicken with potatoes
Friday: Indian
Saturday:Leftovers
Sunday: Chicken wraps

Pretzel

This is a fabulous recipe given to me by my sister Nichole. I think she got it from one of her husband's co-workers. It is SUPER yummy!


3 # pretzels
1 pkg. ranch dressing
1 1/2 t. lemon pepper
1 bottle Orville Redenbacher popcorn oil (12 oz.)--I don't use all of it--about 10 oz.
1/2 t. garlic powder
1 t. dill weed
Put pretzels in large pan and pour oil, stirring until all pretzels are covered. Add dry ranch dressing gradually to pretzels and lemon pepper. Stir well. Let set for at least 24 hours. Use your own judgement for the amount of garlic and dill weed. (taste etc.)

Weekly Menu

Sorry I'm bad @ posting this. I'll try to be better!

Monday-sloppy joe's
Tuesday-Tacos
Wednesday-pizza
Thursday-Pork roast
Friday-Order out
Saturday-leftovers
Sunday-BBQ Pork w/ coleslaw

Weekly Recipes

Monday-Cabbage Rolls
Tuesday-White Chicken Chili
Wednesday-Manicotti
Thursday-Chicken Enchiladas
Friday-Grilled cheese sandwiches
Saturday-Cheese & Pasta in a Pot
Sunday-Pizza

Weekly Menu

Monday-meatloaf and potatoes
Tuesday-Pizza rolls (I didn't make them last week)
Wednesday-breakfast
Thursday-leftovers
Friday-Spaghetti and meatballs
Saturday-free for all
Sunday-Roast with potatoes and gravy

Nestle Toll House Chocolate Chip Pan Cookie

I tried this recipe yesterday, and it was SO good! I don't see myself making chocolate chip cookies anymore. These are way easier!

2-1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 pkg chocolate chips
1 cup chopped nuts, optional

Preheat oven to 375 degrees. Grease a 15x10-inch pan.
Combine flour, baking soda, and salt in a small bowl. Beat butter, both sugars, and vanilla in a large mixer. Add eggs one at a time, beating well after each. Gradually beat flour mixture into butter mixture. Stir in chocolate chips and nuts. Spread into prepared pan. Bake 20-25 minutes or until golden brown.

*I used a 9x13 pan, and I baked it for 28 minutes.

My Weekly Menu

Monday: Salsa Chicken
Tuesday: Pizza Rolls
Wednesday: Charles' is making Indian food
Thursday: Sloppy Joe's
Friday: Swedish Meatballs

Salsa Chicken

2 1/3 cups Original Bisquick® mix
1/2 cup water
3 eggs
3 cups shredded Cheddar cheese (12 oz)
1 tablespoon vegetable oil
6 boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces
2 1/2 cups Old El Paso® Thick n' Chunky salsa

Heat oven to 400°F. Spray 3 (8- or 9-inch) square pans with cooking spray. In large bowl, stir together Bisquick mix, water and eggs. Spread evenly in pans. Sprinkle 1/2 cup of the cheese over batter in each pan.


In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon evenly over batter in pans to within 1/2-inch of edges.

Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle 1/2 cup of the remaining cheese over each pan. Bake 1 to 3 minutes or until cheese is melted. Loosen from sides of pan; cut into squares.
High Altitude (3500-6500 ft): Increase first bake time to 25 to 30 minutes.



I'm trying this tonight. I got it from Betty Crocker's website! ;)

Georgia Chicken

Another Paula Deen recipe. I'm gonna start trying more of her stuff. My family, especially McKay devoured this!

4 TBSP (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 TBSP shallots, minced
1/4 tsp salt
1/4 tsp pepper
4 ounces grated mozzarella cheese

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.

Coleslaw

This is a Paula Deen recipe for Coleslaw. I made this with Kelli when I was in Alabama, and it is YUMMY! My idea of coleslaw is KFC (I know, total hill-billy) but this was a million times better!

1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped (or shredded)
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 tsp seasoning salt
1/4 tsp corasely ground black pepper
2 TBSP sugar
1/4 tsp lemon-pepper seasoning
1 TBSP white vinegar

Using a food prcoessor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabage into chuncks and place in food processor and process lightly, making sure the cabbage doesn't become mushy. Slice remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.

Shelley's Cheese and Pasta in a Pot

This recipe is from my former roommate Shelley. It is fabulous...I've changed it a bit and done it my way, but this is the official recipe, mmmmmmmmmm!!!!!!!!


4 ounces large shell pasta
1 pound ground beef
1 onion- chopped
1/8 teaspoon garlic powder
7 ounces canned stewed tomatoes
7 ounces canned spaghetti sauce
1 cup sour cream
1/4 pound cheddar cheese
1/2 pound mozzarella cheese

Cook pasta. Rinse with cold water. Set aside. Brown beef. Drain and put in large saucepan. Add onions, garlic, tomatoes & spaghetti sauce. Bring to boil and simmer for 20 minutes. Stir while boiling. Remove from heat. Use 5 liter casserole dish.

Construction:
1) pour 1/2 pasta in casserole dish
2) pour over 1/2 meat sauce
3) spread with 1/2 sour cream
4) slice cheese & put on top
5) cover with rest of pasta
6) spoon over rest of meat sauce
7) spread with rest of sour cream
8) cover with rest of cheddar cheese slices
9) top with thin slices of mozzarella

Cover. Bake at 350° for 45 minutes.
Remove cover. Continue baking until cheese is melted.
Allow more baking time if chilled & held.

White Chicken Chili

My sister got this recipe from a friend. It is super easy and tasty! It is a nice change, too. Also, when I made it, I substituted half-and-half for cream.

1 lb boneless, skinnless chicken breast
1 medium onion, chopped
1 T oil
1 tsp garlic
2-15 oz cans great northern (white) beans, rinsed
1-14.5 oz can chicken broth
1-4 oz can green chilies
1 t cumin
1 t dried oregano (flakes)
1/4 t pepper
1/4 t cayenne
1 cup sour cream
1/2 cup whipping cream

Cube chicken and saute in oil with onion and garlic. Add beans, broth, chilies, and spices. Bring to boil. Simmer for 30 minutes. Just before serving, add the sour cream and cream.

Cola Chops

I found a recipe for pork chops that seemed pretty easy, so I modified it. It actually turned out pretty yummy.

Mix the following ingredients together:
1 small can (10 or 10.5 oz--not sure what the actual size is) tomato soup
6 oz cola (I used diet, but I'm sure any would work, even caffeine free)
1 TBSP lime juice
2 TBSP brown sugar
1/2 tsp garlic
salt & pepper to taste

Dip 6-8 pork chops in flour mixture (salt, pepper, whatever seasonings you use) and fry in 2 TBSP oil (I used olive oil) until both sides of meat are browned. Place in a baking dish. Pour wet mixture over pork chops. Bake for 30-45 minutes @ 375 or until meat is no longer pink.

Hot Fudge

This recipe is from my friend Laura Hainsworth. It is super easy to make, and it is so delish! It is even good to eat on a spoon! :)

6 ounces chocolate chips
½ cup corn syrup
¼ cup milk
1 Tablespoon butter or margarine
¼ teaspoon vanilla

Heat chocolate and syrup until blended. Stir in remaining ingredients until blended.

Breadsticks

These breadsticks are pretty easy and oh so delicious! I've made this with or without the parmesan cheese, so if you don't have it, you can still make them. They are better WITH the cheese though! :)

Mix together:
1/3 cup olive oil
1 tsp garlic powder or 2 cloves garlic, crushed
2 TBSP Parmesan cheese

In another bowl or mixer combine:
1 pkg yeast
1/4 cup warm water
2/3 cup warm milk
1/2 tsp salt
2-3 cups flour

Beat until dough pulls away from sides of mixer. Mix well 3-5 minutes. Let rise till double. Roll into small ropes. Lightly grease a cookie sheet with olive oil mixture. Place ropes on cookie sheet 1 inch apart. Brush with oil mixture. Let rise 30-45 minutes. Bake at 375-400 degrees for 15-20 minutes.

Optional-add parsley for color in olive oil mixture.

French Breakfast Muffins

Ingredients:
2 c. flour
2/3 c. sugar
2 1/2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1 large egg
1 c. plus 2 T. milk
6 T unsalted butter, melted and slightly cooled
1 t. vanilla extract
Cinnamon and sugar topping:
1/2 c. sugar and 1/2 t. cinnamon
2 T. butter, melted and slightly cooled

Instructions:
Heat oven to 375. Grease the bottoms only of 12 standard muffin cups. Measure dry ingredients and combine with a whisk. In a separate bowl whisk the egg until frothy. Stir in milk, melted butter,and vanilla. Make a well in dry ingredients and pour in the liquid mixture. Mix batter just until evenly blended. Fill muffin cups 2/3 full. Bake for 15 minutes. Cool enough to handle. Then dip the tops in butter, then in cinnamon and sugar mixture.

This is a recipe from my sister Nichole. It is like snickerdoodle muffins. They're very yummy!

Lemon Poppyseed Muffins

½ cup butter or margarine
2 cups sugar, divided
2 eggs
1 cup plain, vanilla, or lemon yogurt
2 tsp almond or lemon extract
2 cups flour
1 Tbls poppy seeds heaping
½ tsp salt
¼ tsp baking soda

IN large bowl, cream together margarine and 1 cup of the sugar. Beat in the eggs one at a time, then stir in yogurt and extract. In separate bowl, combine flour, poppy seeds, salt, soda, and remaining sugar. Add to creamed mixture and blend until moistened. Pour into greased muffin cups, filling ¾ cups full. Bake at 400 for 22-23 minutes. Makes 12-15.


My sister Kelli asked me to post this recipe. So here ya go Kelli!

Pollo A La Crema

2-3 chicken breasts
1-8 ounce package cream cheese
1 cup salsa
1 onion
1 green pepper
mushrooms (optional)
Tortillas, salt, and pepper

Cube chicken and place in crockpot. Cook until juices run clear. Add softened cream cheese and salsa. Stir until mixed. Add vegetables 20 minutes before serving. Serve in warm tortillas.

Tomato Chicken Fettuccinni

3 chicken breasts (can be frozen)
2 cans stewed tomatoes
1 bunch green onions, chopped
2 cloves garlic, minced
2 tsp italian seasoning

Put all above ingredients in a crock pot on low for 8-10 hours.

Combine in a separate bowl:
1 pint whipping cream
3 eggs
1-2 cups parmesan cheese

Pour in crock pot for last hour of cooking.

I got this recipe from my old roommate Kelli France's blog. I changed the ingredients a little bit because I didn't have basil. Original recipe calls for 1 t oregano and 1 tsp basil. I just did 2 tsp of italian seasoning. This is in my crock pot now, and I will let you know how it turns out!

Sour Cream Banana Bread

I got this recipe from Marcie Koch's blog. It sounded so yummy, I am giving it a try.

INGREDIENTS
2 cups all-purpose flour plus extra for dusting
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup granulated sugar
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract
4 very ripe medium bananas, mashed (about 1 1/4 cups)
1/2 cup sour cream
INSTRUCTIONS
Heat the oven to 350°F and arrange the rack in the middle. Butter a 9-by-5-inch loaf pan and dust it with flour, tapping out excess. Whisk together flour, baking powder, salt, baking soda, and cinnamon in a large bowl to aerate and break up any lumps.
Combine sugar, eggs, oil, and vanilla in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until thoroughly combined, about 2 minutes. Add bananas and sour cream, and mix until just combined. Scrape down the sides of the bowl, add flour mixture, and mix until just combined.
Turn batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, the top is golden brown, and the bread is pulling away from the sides of the pan, about 1 hour.
Transfer to a wire rack to cool for 10 minutes. Slide a knife around the perimeter of the pan, invert to release the bread, and cool completely on the wire rack before serving.